Pickled eggplants; the best recipes

Pickled eggplants - the best recipes

Pickled eggplants are a preparation that will please everyone. The dish turns out to be very appetizing, it has a fascinating taste: moderately sour, but leaves a sweet aftertaste. This special snack goes well with potatoes or meat products.

Pickled eggplants with garlic and carrots - step-by-step photo recipe

Pickled eggplants are a real delicacy that will appeal to lovers of spicy food and will take up significant space even among the countless appetizers on the festive table.

Ingredients

Eggplants: 3 pcs
Tomatoes: 1 pc.
Carrots: 2 pcs.
Garlic: 3 cloves
Dill: bunch
Parsley: the same amount
Salt: a pinch
Sugar: 10 g

{Instructions} manufacturing

We cut the blue ones lengthwise into several parts, without cutting all the way through.

Boil the vegetables in salted water, 15 minutes will be enough.

Grind the carrots using a grater. It will be more attractive to use a Korean salad grater.

Wash the tomatoes well. We make two perpendicular cuts and pour boiling water over it. After a couple of minutes, rinse in cool water and remove the skin.

Place the peeled tomatoes into a blender bowl and blend into a puree.

Add chopped carrots.

Chop the greens and garlic. Mix with the rest of the ingredients. Salt, pepper and mix everything.

If desired, you can add other spices or a crushed piece of chili for greater spiciness.

Fill the eggplant cuts with the vegetable mixture. Place the prepared vegetables in a saucepan. Pour the remaining liquid on top.

Cover with a plate, press down with a weight, and leave for a day at room temperature.

We put the snack in the refrigerator for future storage. Every other day it can be served.

With cabbage

Pickled eggplants with cabbage are perfect for side dishes with a mild taste, for example, dumplings with potatoes. To make them you will need the following ingredients:

eggplants - 1.5 kg;
carrot - 1 pc.;
cabbage - 0.4 kg;
garlic - 2 cloves;
salt, pepper - according to preference.

Manufacturing method:

Boil 1.5 liters of water, add 3 tablespoons of salt.
We take blue fruits of size 1, wash them, cut off the stem and make punctures in several places.
Boil for 5 minutes.
Shred the cabbage, grate the carrots on a medium grater, pass the garlic through a press, and salt the vegetables.
Remove the eggplants from the water and let them cool thoroughly.
We cut any fruit into two parts and stuff it with cooked vegetables. We tie it with a thick thread so that the inside does not fall out.
Place the vegetables in a deep bowl; they should fit tightly together.
By this time, the salt water has already cooled down, pour it into the contents of the bowl, and place pressure on top.
We remove the vegetables to marinate in a warm space for 3 days.

After 3 days, the eggplants can be eaten. If there is little leftover, it can be stored in the refrigerator for a couple of weeks.

With celery

Lovers of stuffed blueberries can cook them with unusual innards, specifically celery.

Ingredients:

eggplants - 10 kg;
oil - 1 glass;
celery root - 1 kg;
carrots - 20 pcs.;
large onion - 4 pcs.;
garlic - 30 heads;
salt, pepper, herbs - by eye.

What we do next:

Wash the eggplants, remove the stems. Boil them in water, this will take about 15 minutes.
We put the blue ones under pressure for an hour.
Cut carrots and celery into narrow strips.
Peel the onion and cut it into half rings.
Finely chop the greens.
Chop the garlic.
In a bowl, combine all the chopped vegetables and mix.
We cut the blue ones lengthwise into two halves, lay out the filling so that it does not fall out, fasten with toothpicks or wrap with thread.
Place the pieces tightly into the pan. Cover with a plate and place a 3-liter jar filled with water on top. Leave it in this position for a day.

If you store eggplants in the refrigerator, they will not spoil for at least 5 days.

Korean pickled blue

Try adding a small amount of coriander to the preparation, and you will get a dish with a special taste, which fans of Asian cuisine will especially love.

Products:

blue ones - 2 kg;
onion - 290 g;
carrots - 3 pcs.;
sweet sand - 100 g;
vegetable oil - ½ cup;
vinegar - 0.15 l;
coriander - 6 g;
bell pepper - 2 pcs.;
chili pepper - 1 pc.;
greenery.

How to prepare:

Bake the blue ones in the oven at 180°C for about 15 minutes.
Chop the onion and herbs, grate the carrots, chop the garlic and chop the peppers. Combine vegetables and baked blueberries. We put it under pressure for 2 days.
Place the vegetables in jars and seal them tightly.

The degree of spiciness of the dish can be adjusted, just do not add too much chili pepper.

In Georgian

This dish cannot be prepared quickly; you will have to wait almost a whole week. But the wait is worth it. Collect the following set of goods:

eggplants - 18 pcs.;
sweet sand - 25 g;
carrots - 6 pcs.;
garlic - 6 cloves;
vinegar 8% - 20 g;
salt - 55 g;
reddish pepper - ¼ tsp.
greenery.

Manufacturing:

We prepare the fruits by cutting them lengthwise.
Boil the blue ones in salted water, let them cool under pressure to remove excess liquid.
Grate the carrots. Chop the garlic. Chop the greens. We combine all the ingredients and pepper them.
We put the filling into any eggplant and tie it with thread.
Boil water, salt it and add vinegar.
We put the little blue ones in a saucepan, fill them with brine, put them under a press, and leave them in this position for 4-5 days.

Eggplants fermented according to this recipe should only be stored in the refrigerator.

Pickled stuffed eggplants

Stuffed and then fermented blues turn out to be moderately polished with a captivating sourness. Take:

eggplants - 3 pcs.;
carrots - 150 g;
garlic - 1 head;
butter - 50 g;
salt, herbs, pepper, bay leaf - to taste.

Pickled eggplants in jars for the winter - the most delicious recipe

Are you bored with traditional recipes? Try to make an appetizer that tastes amazing. Useful:

vinegar 9% - 10 g;
blue ones - 21 pcs.;
water - 1 glass;
garlic - 8 cloves;
salt, mint, herbs - to taste.

Manufacturing:

We select medium-sized fruits and cut off their stem. Cut into two parts and add salt. After 30 minutes, wash well.
We heat the water and add the vegetables there. Boil until tender and cool.
Chop the greens and chop the garlic.
We squeeze out the eggplants, put a little greenery and garlic in the center of each, and loosely pack it into a jar that has been sterilized in advance.
Dilute the vinegar with a glass of water, add salt, wait for complete dissolution. Pour the brine into the jar.
Cover the neck with gauze and leave it in the room for a couple of days.
Roll up the lid and store in a cold room.

You can taste the blue ones in just a week. Vegetables prepared according to this recipe will not spoil all winter.

Pickled eggplants for the winter - the best preparation recipes

Pickled blue ones are incredibly tasty, but if you prepare salted pickled eggplants for the winter, you won’t regret it. The spicy appetizer is good with potatoes and meat dishes. It would be appropriate with fish and would go very spiritually with a glass. Preparing vegetables using the natural fermentation method has been known since ancient times. Traditional in the cuisines of almost all nations. They love to prepare it in Georgia and Azerbaijan, Ukrainian recipes are known, and the dish is not ignored in Korean cuisine. I offer the best recipes for creating a delicious snack in jars and pans.

Pickled eggplants stuffed with carrots - recipe with herbs, garlic, butter

A global appetizer of blue vegetables stuffed with spicy insides, prepared for the winter, will lift your spirits at a winter dinner. Goes great with a glass. It is made without sterilization or vinegar; we achieve a special taste through natural fermentation.

Little blue ones – 2 kg.
Onion – 500 gr.
Carrots – 500 gr.
Bell pepper – 3 pcs.
Head of garlic.
Chili pepper – 1-2 pods.
Celery greens, parsley - a large bunch.
Salt, ground pepper, sunflower oil.

How to prepare for the winter:

Trim the tails of the vegetables, cut with a knife from one side. Boil in slightly salted water until half cooked. Take a huge spoonful of salt per liter of water. Cool.
Cut lengthwise, without cutting all the way through, to create a pocket for vegetables. Unfold, lay on a flat surface, press down with pressure.
After all the liquid has drained, place it in a deep container for fermentation.
To stuff, grate the carrots coarsely. Cut the onions into cubes and chop the peppers in the same way - into cubes.
Splash oil generously into the pan. Fry the onion cubes until transparent. Add carrots. Fry the vegetables until soft.
Fry the pepper tenderloin in another frying pan.
Chop the parsley and celery leaves. Put the trunks aside for now; they will be used later. Press the garlic with a press. Finely chop the chili pods (if you like it spicier, leave the seeds).
Place fried vegetables, herbs and garlic in a bowl. Add salt, ground pepper and chili. Mix the filling well.
Stuff the eggplant pockets tightly with the filling. Fold the vegetable. Tie with celery stalks. To make them softer and more flexible, immerse the trunks in boiling water for a few minutes.
Place the stuffed pieces in a bowl. If there is any inside left, place it between the eggplants.
Cover the preparations with sprigs of greenery. Place a plate on top and press down with pressure.
After three days the oil will rise to the top. Gently lower it back, pushing it with a wooden spatula.
Turn over the top layer of blue ones. Wait two more days. Then take a sample. For storage, choose a refrigerator or cellar. In apartment conditions, conservation is not worth it for a long time. Serve the dish with unrefined oil and sprinkle with fresh herbs.

Recipe for pickled eggplants with carrots in Georgian style

Another version of a tasty snack prepared for the winter at home. I consider it one of the best recipes.

Blue – 1.8 kg.
Carrots – 350 gr.
Hot reddish pepper – ¼ small spoon.
Garlic cloves – 5-8 pcs.
Cilantro, dill, leaf celery - total amount 70 g.
Water – 2 liters.
Salt – 3 huge heaped spoons.
Sweet sand - spoon.
Vinegar 9% - spoon.

Remove the stem and cut the fruit ¾ of the way through. Boil in salted water for about 5 minutes. Discard, get rid of excess water, pressing down for about an hour.
Grate the carrots on a Korean grater, add the crushed garlic cloves into a puree. Determine the quantity yourself; if you like spicy dishes, add more.
Chop a bunch of greens and place them in a bowl near the inside. Stir the mass, add reddish pepper. Stir again.
Stuff the eggplants with carrots. Place in a container, preferably a saucepan.
Prepare the brine by adding salt and sugar to boiling water. When the spices have dissolved, pour in the vinegar.
Pour the hot brine into the pan. Place pressure on top.
Keep it at room temperature for the first 3 days, then take it to a cold room. After 3 days you can try and enjoy.

Pickled eggplants in jars using the cool method

For ease of canning, you can create preparations in jars. I offer the simplest recipe for fermentation under a nylon lid, without sterilization.

Little blue ones.
Garlic - head.
Mint - several sprigs (add other herbs if desired).
Vinegar 9% - 1/3 cup.
Water - a glass.
Salt.

Take small specimens for preparation; more of them fit into jars. The perfect size is no more than 10-12 cm.
Cut the blue ones lengthwise, not reaching the end, so that you can put the filling inside.
Boil in salt solution for approximately 5 minutes. After draining the brine, press down with pressure for an hour.
Finely chop the garlic. Chop the greens in the same way. Mix.
Place the filling in the blue ones, connect the edges (you can even tie them so that the stuffing doesn’t fall out of the greens). Place in jars, but not all the way to the top.
Dissolve salt in cool water, pour in acid. Stir, pour into jars.
Cover with gauze and leave at room temperature for 2 days.
Then close it with a nylon lid and place it on the refrigerator shelf. Try again after a week.

Korean pickled eggplants - the best recipe

A small addition, and the blue ones will acquire a completely different taste. It is not for nothing that almost everyone prefers Korean cuisine, which is popular today. The appetizer comes out spicy and special.

Eggplants – 2 kg.
Parsley root - a couple of pieces.
Garlic cloves – 5 pcs.
Carrots – 500 gr.
Seasonings for Korean carrots - packaging.
Leaf parsley, celery, cilantro.
Sunflower oil – 100 ml.

For pickling brine:

Water - liter.
Salt – 2 tablespoons.
Acetic acid 9% - 2-3 tbsp. spoons.

Make a longitudinal cut on the vegetables without going inward. Boil, removing bitterness, in salted water (one tablespoon per liter). Make sure that the blue ones are cooked on both sides.
Drain the brine and place the vegetables under pressure for an hour to allow excess liquid to drain out.
Grate the carrots in Korean style. Add spices and stir.
At the same time, heat the oil in a frying pan. Pour it into the carrots, add finely chopped leafy greens. Quickly crush the garlic with a press and add it to the mince.
Stuff the eggplants with carrot mince. Place tightly in wide-mouthed jars or saucepans. To prevent the inside from falling out, you can tie the little blue ones with thread.
Make a marinade from the ingredients in the recipe. Cool, pour into jars. Press down with pressure and leave for a day. You can ferment it in a saucepan, then, for ease of use, put the mixture into jars.
After a day, transfer the preservation to the refrigerator for 2-3 days. Then you can start tasting. Transfer the leftovers to the pantry or cellar.

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Eggplants in jars for the winter, pickled with garlic

The preparation is done using the cool method. It is unsurpassed in apartment conditions, but to guarantee safety it is better to place the jars in the cellar.

Eggplants – 10 kg.
Garlic – 250 gr.
Salt - 50 g for garlic. + 60 gr. for any liter of water during cooking + 70 gr. per liter of water for pouring brine into jars.
Celery leaves - a large bunch.
Bay leaf.

Ferment savory eggplants:

Sort the blue ones, removing the warped ones, remove the stems, and rinse.
Make a cut along the vegetable. Place in a saucepan with salted water. Let it boil, cook for about 5 minutes, no more, so that the unnecessary bitterness goes away.
Remove from the pan, press down with pressure, wait for the excess liquid to drain.
Immediately crush the garlic with a press. Combine the gruel with salt and stir.
Rub the mixture inside the eggplants through the cut.
Place bay leaves and a few sprigs of celery on the bottom of the jars. Next, fill almost to the top with the blue ones (leave space for fermentation).
Cook the brine from water and the amount of salt stated in the recipe. Cool and pour into jars.
The fermentation period is 5 days. Leave the jars in the apartment until they ferment; they need warmth.
After 5 days, transfer to a cool space to slow down the fermentation process. The required temperature is no higher than 8-10 o C.

Video recipe for pickling eggplants for the winter

If you are not convinced of your own capabilities, watch, repeat the actions, and everything will work out as it should. Successful preparations for you!

The most delicious pickled eggplant recipes

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Pickled vegetables are considered one of the most fragrant additions to various dishes. They mix more harmoniously with meat, vegetables and other products than sterilized ones. Eggplants are considered the most exotic of these pickles, but not almost everyone decides to create them. In this article, you will get acquainted with the most popular recipes for pickled eggplants, and you will also learn how to ferment them correctly.

Selection and preparation of ingredients
Recipes for pickled eggplants for the winter
- Traditional recipe (without entrails)
- With carrots, herbs and garlic
- In Georgian (from Stalik Khankishiev)
- In Korean
- With cabbage
- In a bucket
- In Azerbaijani
- Without vinegar
- In Armenian
Individual storage options for pickled eggplants

Selection and preparation of ingredients

To purchase eggplant suitable for pickling, you should:

choose slightly unripe fruits; ripe and overripe fruits may contain solanine (a terrible and harmful toxin (poison of biological origin) );
to obtain fruits no more than 15 cm long and weighing about 500 g; large eggplants are the toughest, which aggravates the process of their processing during fermentation. In addition, it is virtually impossible to completely curl large fruits;
pay attention to the general condition of the vegetable, it should be distinguished by uniform dark blue colors with a corresponding glossy highlight, elastic skin and green stalk (the main evidence of freshness);
pay attention to intact specimens, without any stains or other inclusions - evidence of damage by pests and fungi;
take eggplants only in the summer, during mass ripening, this will help to avoid fruits with a high content of nitrates and other by-products of intensive agricultural technology for plant feeding.

Before you start fermenting the vegetable, you need to prepare it in advance.

To do this, you need to complete the following steps:

Carefully wash the fruits under cool running water and wipe them dry.
Separate the stem.
Make shallow holes in the fruit with a knife or fork, this will help prevent the skin from cracking during cooking.

Recipes for pickled eggplants for the winter

Although eggplants are not considered a classic fruit crop for pickling, there are now many recipes for preparing vegetables using this method. These dishes have a different appearance, so they can amuse lovers of not only whole fruits, but also painstakingly chopped ones. Next we will look at more successful recipes using the cool sourdough method, almost all of which belong to the so-called “finger-licking” group of dishes.

Pickled eggplants with carrots, herbs and garlic

Ingredients

Eggplants – 3 pcs. / 400 g

Carrots – 2 pcs. / about 350 g

Sweet pepper – 0.5-1 pcs.

Fresh greens - about 100 g

Garlic – 2-3 cloves

For the brine:

Dark pepper – 2 peas

Allspice – 2 peas

Coriander - optional

30 kcal
2 hours 30 minutes
72 hours
74 hours 30 minutes

Photo of the finished dish

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Step-by-step recipe with photos

To make pickled eggplants with carrots and garlic as greens, take assorted onions, dill and parsley in equal portions or in a ratio according to your preferences. Maybe someone likes cilantro in the composition.

Cut off the edges with leaves from the eggplants and cut any fruit lengthwise, but not all the way, so that it later opens up like a “book.”

Blanch the eggplants in boiling water for a couple of minutes on both sides.

Then you need to remove excess water from them.

To do this, place the eggplants cut sideways under some kind of improvised press in the sink for 1-2 hours. My eggplants were crushed by a jar of 3 liters of water for almost 1.5 hours.

While the eggplants are under pressure, prepare the brine and filling. To make the brine, pour boiling water over the salt and spices and leave to cool until warm.

For the inside, grate the carrots coarsely, thinly slice the flesh of the sweet pepper, chop the garlic and chop the herbs. Stir.

Stuff the insides of the eggplants.

Part of the inside remains; it is necessary to distribute it between the eggplants. Pour the brine over the vegetables so that it covers the top if you press down on the eggplants (they just float up a little.) You may need less brine, it depends on the size of the fermentation vessel.

Select a flat dish or some kind of flat lid and press the eggplants with it.

The load must be placed on top. For example, a jar of water.

Leave the eggplants at room temperature for three days, and then look at the brine - it should become cloudy. The fermentation time depends on the room temperature and other reasons and is usually 3-7 days. You need to let it sit (taste the brine) and store it in the refrigerator just right. The main thing is not to over-acidify!

Store prepared pickled eggplants with carrots, garlic and herbs in the refrigerator, but keep in mind that this preparation is not for long-term storage, i.e. not preserved for the winter!

Serve with meat dishes, with a side dish of potatoes, or simply with bread (lavash, matnakash, etc.).